Ingredients with Measurements:
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
Special equipment needed:
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves.
3. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
4. Beat in the molasses, egg, and vanilla extract until well combined.
5. Gradually add the flour mixture to the butter mixture, beating until just combined.
6. Roll the dough into 1-inch balls and then roll them in the granulated sugar.
7. Place the balls 2 inches apart on the prepared baking sheets.
8. Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
- Calories: 140
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 20mg
- Sodium: 160mg
- Total Carbohydrate: 23g
- Dietary Fiber: 0g
- Sugars: 14g
- Protein: 1g
Substitutions for ingredients:
- Instead of unsalted butter, you can use salted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.
- If you don't have brown sugar, you can use all granulated sugar instead.
- If you don't have molasses, you can use honey or maple syrup instead.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the dough.
- Add 1/2 cup of raisins or dried cranberries to the dough.
- Add 1/2 cup of chocolate chips to the dough.
Tips and tricks:
- Don't overmix the dough, or the cookies will be tough.
- Chill the dough for 30 minutes before rolling it into balls to make it easier to handle.
- Use a cookie scoop to make evenly sized balls of dough.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
If the cookies have gone stale, you can reheat them in a 350°F (180°C) oven for 5 minutes to crisp them up.
Presentation ideas:
Serve the cookies on a platter or in a cookie jar.
Garnishes:
Dust the cookies with powdered sugar or drizzle them with melted chocolate.
Pairings:
Serve the cookies with a glass of cold milk or a cup of hot tea.
Suggested side dishes:
The cookies are a dessert on their own, but you can serve them with fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the cookies are spreading too much, chill the dough for 30 minutes before baking.
- If the cookies are too dry, reduce the baking time by a minute or two.
- If the cookies are too soft, increase the baking time by a minute or two.
Food safety advice:
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Wash your hands and all surfaces and utensils that come into contact with the dough to prevent cross-contamination.
Food history:
Molasses spice cookies are a classic American cookie that dates back to colonial times. They were often made with molasses, a sweetener that was readily available in the New England colonies.
Flavor profiles:
The cookies have a warm, spicy flavor from the cinnamon, ginger, and cloves, and a rich sweetness from the molasses.
Serving suggestions:
Serve the cookies as a dessert or as a snack with a cup of tea or coffee.
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